Description
This Vegan Lemon Drizzle Cake is a refreshing, moist, and fluffy dessert perfect for lemon lovers. Made without any animal products, it uses plant-based ingredients like soy milk, vegan butter, and vegan Greek-style yogurt for a tender crumb and vibrant citrus flavor. The cake is infused with fresh lemon zest and juice, baked to golden perfection, and finished with a tangy lemon syrup and vegan lemon buttercream frosting. Decorated with fresh lemon slices and zest, this cake is ideal for spring and summer gatherings or anytime you want a light, zesty treat.
Ingredients
Scale
Wet Ingredients
- 150 ml soy milk
- 40 ml freshly squeezed lemon juice
- 100 g vegan butter, melted and cooled to room temperature
- 75 ml olive oil (or neutral oil such as sunflower or rapeseed)
- 175 g vegan Greek-style yogurt or Skyr
Dry Ingredients
- 300 g all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Flavorings and Sugar
- 200 g granulated sugar (for the cake batter)
- 2 tablespoons lemon zest
- ½ vanilla pod (or 1 teaspoon vanilla extract or vanilla bean paste)
- 60 g granulated sugar (for the syrup)
- 60 ml freshly squeezed lemon juice (for the syrup)
For Frosting and Decoration
- ½ batch vegan lemon buttercream (for frosting)
- Fresh lemon slices (optional, for decoration)
- Lemon zest (optional, for decoration)
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 10.5-inch rectangular pan with oil or vegan butter and line it with parchment paper. To make vegan buttermilk, mix soy milk and 40 ml lemon juice in a small bowl; stir and let sit for 10 minutes to curdle.
- Flavor the sugar: In a large mixing bowl, combine 200 g granulated sugar, 2 tablespoons lemon zest, and the scraped seeds from half a vanilla pod. Use your fingertips to rub the zest into the sugar, releasing its oils and aroma.
- Mix the wet ingredients: Add the melted vegan butter to the flavored sugar mixture and whisk to combine. Then whisk in the olive oil and vegan Greek-style yogurt until smooth. Finally, pour in the vegan buttermilk mixture and whisk again until fully incorporated.
- Mix the dry ingredients: Sift together the flour, baking powder, baking soda, and sea salt. Add these dry ingredients to the wet mixture and gently fold with a spatula until just combined, taking care not to overmix; the batter should be smooth with no visible flour pockets.
- Assemble and bake: Pour the batter into the prepared cake pan and smooth the top using a spatula. Bake in the preheated oven for 25-30 minutes, or until the cake turns golden brown on top. Check doneness by inserting a toothpick or knife into the center; it should come out clean. While the cake bakes, prepare the lemon syrup.
- Make the lemon syrup: In a small saucepan, combine 60 ml lemon juice and 60 g sugar. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture simmers. Remove from heat and set aside.
- Poke and drizzle: Immediately after removing the cake from the oven, use a bamboo skewer to pierce several holes across the surface while the cake is still hot. Drizzle the prepared lemon syrup evenly over the top, allowing it to soak in. Let the cake cool completely for about an hour.
- Frost: Prepare half a batch of vegan lemon buttercream frosting. Once the cake is fully cooled, spread the frosting evenly over the surface using an offset spatula. Decorate with fresh lemon slices and extra lemon zest if desired.
- Storage: Serve the cake at room temperature for optimal texture and flavor. If not eating the same day, store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, remove it from the fridge 1-2 hours in advance to come back to room temperature. An unfrosted cake can be kept at room temperature for up to 5 days.
Notes
- For the vegan buttermilk, allow the soy milk and lemon juice mixture to curdle fully before using to enhance texture.
- You can substitute the olive oil with a neutral oil like sunflower or rapeseed if preferred for a milder taste.
- Use fresh lemon zest for the best flavor; avoid pre-packaged zest which can lose potency.
- The vanilla pod can be replaced with 1 teaspoon vanilla extract or vanilla bean paste if unavailable.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Use a good quality vegan butter for a richer flavor in the cake.
